Ghashi is made for all festive occasions. The Konkan Saraswat food has a distinctive identity. Mangalore Special, Ghashi is loaded with nutrition . A superb mix of both pulses and veggies, ghashi goes well with Crispy Dosas, Puris, Piping hot Phulkas and hot rice with a dollop of ghee.
Boiled Toovar dhal – 2 tablespoons
Steamed whole moong sprouts – 1 cup
Cooked white Channa – 3/4 cup
Cubed carrots ( cooked ) – 1/4 cup
Cubed yam ( cooked ) – 1/2 cup
Chopped beans ( cooked ) ( chop beans to little long pieces ) – 1/4 cup
Chopped drumsticks ( cooked ) – 10 pieces
Salt to taste
Jaggery – little
Water – 2 cups
Fry in oil and grind to a fine paste
Coconut oil – 1 tablespoon
Corianderseeds – 2 tablespoons
Grated coconut – 1/2 cup
Kashmiri dry red chillies – 6
Turmeric powder – 1/2 teaspoon
Tamarind paste – 1 teaspoon
Fry all the above mentioned ingredients in oil to a golden colour and cool. Then blend it to a fine paste with little water.
Coconut oil – 2 tablespoons
Mustard seeds – 1 teaspoon
Jeera – 1/2 teaspoon
Curry leaves- ( torn ) – little
Heat a big pan. Add 2 cups of water. Next add the boiled dhal, Channa, moong sprouts, boiled veggies, salt to taste, jaggery and the ground paste. Cook on sim flame for 5 minutes. Switch off the stove. Season. Serve hot.
1) In case, the Ghashi becomes very thick, dilute it with hot water. The Ghashi has to be a little thick. It tastes yum.
2) Usually Ghashi is made with Yam and White Channa .